Risotto Verde Recipes

MARY BERRY'S RISOTTO AL VERDE RECIPE

Steps:

• For risotto al verde: Melt the butter in a large saucepan over a medium heat. When it is foaming, add the garlic and cook gently for 1 min.
• Add the risotto rice, stirring to coat the grains in the butter, and cook for 2 mins. Add a ladleful of the hot vegetable stock, and cook gently, stirring constantly, until the stock has been absorbed. Continue to add the stock, a ladleful at a time, and cook for 20-25 mins or until the rice is just tender.
• Add the cream, and cook gently, stirring, until it has been absorbed. Stir in the blue cheese, then the pesto, Parmesan and pine nuts. Garnish with shredded fresh basil, and serve.
• For chicken and mushroom risotto: Add sliced mushrooms to the saucepan with the garlic in step 1 and cook for 3-5 mins until the mushrooms are soft. Substitute chicken stock for the vegetable stock, omit the blue cheese and pesto, then add cooked diced chicken with the cream in step 3.
• For asparagus risotto: Add a finely chopped onion to the pan with the garlic in step 1, and cook for 3-5 mins until soft. Omit the blue cheese and pesto and add 375g (12oz) trimmed and chopped asparagus in step 2, about 5 mins before the end of the cooking time.

RISOTTO VERDE

Steps:

• In large sauce pan bring stock to a boil. Reduce to a simmer.
• Heat olive oil in separate large sauce pan.
• Saute garlic and leeks until softened (about 3 minutes).
• Add rice and cook for two minutes, stirring frequently.
• Add half the wine to rice mixture and about 1/2 cup of the hot stock.
• Cook on medium low until all liquid has been absorbed.
• Add the remainder of stock and white wine and cook over low heat for 25 minutes, until rice is creamy. (Rice needs to absorb liquid slowly in order to have the correct consistency.).
• Stir in basil and baby spinach. Season with salt and pepper and cook for 2 minutes.
• Add plain yogurt and mix well.
• Serve hot.

RISOTTO VERDE

Steps:

• Blanch the spinach for a couple of minutes in boiling salted water, strain and set aside. Using the same water boil the peas for a couple of minutes. Put the peas, spinach and basil leaves into a blender and pulse until roughly chopped.
• Now make the risotto. Fry the onion in a little olive oil and a knob of butter until soft but not coloured. Add the rice and fry for a minute or so, turn the heat up to the max and add the wine. Bubble until all the liquid has been absorbed. Have the stock in a separate pan on the heat, now add the stock to the rice a ladle at a time, making sure all the liquid is absorbed before adding more. Do this on a medium heat and stir constantly. After about 10 mins add the pulsed spinach and continue to stir, adding more stock, until the rice is cooked. It should be soft but still have a bite to it.
• Turn of the heat, the consistency should be a bit like porridge, not sloppy or dry. Add the butter and parmesan and check for seasoning.
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